Today I’m sharing 3 of my favourite high protein vegan desserts that are SO good you’ll be eating them on repeat! They are all great for meal prep as you can store them in your fridge for up to 5 days and healthy enough you can eat them for breakfast! 😉
*** VIDEO EDIT*** chickpeas blondies are 250 calories each slice NOT 450 calories
📱HIGH PROTEIN VEGAN MEAL & FITNESS PROGRAMS
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IN THIS VIDEO
✨COOKIE DOUGH CHICKPEA BLONDIES✨ makes 9 – macros for one – 250 cals – 11P – 28C – 11F
1 can strained and rinsed chickpeas (1.5 cups)
1/2 cup natural peanut butter
1/2 cup maple syrup
1 cup plant milk (I used almond)
1/2 cup vegan vanilla protein powder
1/3 cup oat flour
2 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup vegan chocolate chips
– Add all of your ingredients (except for the oat flour, baking powder, baking soda, and chocolate chips) into your high speed blender or food processor and blend until smooth.
– Once smooth add in your baking powder and baking soda and oat flour and blend again to combine. Mix in your chocolate chips.
– Transfer into a lined 8×8 baking tray, top with extra chocolate chips and bake at 350f for 25-30 minutes.
– LET THEM COOL completely for them to firm up! Otherwise they will be a goopy mess – about 3 hours.
✨CHOCOLATE PROTEIN PUDDING✨ makes 2 – macros for one – 240 cals – 18P – 37C – 3F
1 block silken tofu (450g)
1/4 cup maple syrup
1/4 cup cacao powder
1 tsp vanilla
pinch of salt
3 tbsp chia seeds
– Add all of your ingredients into a blender or food processor and blend until smooth.
– Divide into containers and add on toppings of your choice! I topped mine with coconut whipped cream, raspberries and slivered almonds but feel free to add on any of your favourite toppings!
✨LEMON BLUEBERRY CRUMBLE✨ makes 1 – macros for one – 506 cals – 32P – 70C – 13F
RECIPE: https://thatveganbabe.com/vegan-blueberry-crumble/
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